By A Mystery Man Writer
Alishan Oolong is a famed Taiwanese high mountain tea is carefully and tightly hand-rolled and then roasted lightly. Its high mountain status and tight rolling, allow the leaves to be steeped many times before the begin to lose their outstanding flavor. Our Alishan (Ali-Shan) leaves are hand-plucked from a Jin Xuan varietal, grown in fields that lie in the shadows of famous Mount Ali, in Chiayi county, Taiwan. Alishan bushes are grown between 1,000m-1,400m (3,300ft - 4,600ft) elevation being a factor that results in superior tasting teas. Due to extreme climatic conditions, higher elevations produce hardier leaves, which results in lower yields. Teas grown at high elevation are given greater care during production and these factors all result in a more expensive, but much more flavorful, well-made tea. Apart from elevation, light baking is another production ingredient that gives Alishan the exquisite candy, floral and fruit notes for which it is famous. Ingredients Hand-Picked, High-Elevation, Lightly Oxidized, Lightly Roasted Taiwanese Oolong.
This famed Taiwanese high mountain oolong is carefully and tightly hand-rolled, then roasted lightly. It is hand-plucked from a Jin Xuan varietal, grown in fields that lie in the shadows of Mount Ali, in Chiayi county, Taiwan. This high mountain status along with tight rolling allow the leaves to be steeped many times before they begin to lose their outstanding flavor. Alishan bushes are grown between 1,000m-1,400m (3,300ft - 4,600ft). Higher elevation results in superior tasting teas, and due to extreme climatic conditions, the plants produce hardier leaves, which results in lower yields. Teas grown at high elevation are therefore given greater care during production and, given the lower yield, they are generally more expensive. But all these factors create a much more flavorful, well-made tea. Apart from elevation, light baking is another production method that gives Alishan the exquisite candy, floral, and fruit notes for which it is renowned. Ingredients Hand-picked, high-elevation, lightly-oxidized, lightly roasted Taiwanese oolong. Brewing Instructions 8 oz Cup Scoop a level teaspoon of tea into infuser. Heat water to 195° F (before boiling). Pour 8 oz. of water over tea leaves. Steep tea for 3-4 minutes (depending on taste preference). Remove infuser and enjoy tea. Can be steeped multiple times. Gong-Fu Fill the pot 1/5 full of dry leaf, add 195° F water and allow to stand for 60 seconds before decanting and drinking. The second brew should steep for 20 seconds, the third for 45 seconds, the fourth for 1 minute 20 seconds, and the fifth for 2 minutes 20 seconds, etc. Please note that, as flavor particulates sink, decanting into a pouring pitcher and from there to cups seems to work best. Alternatively, cups can be partially filled, then topped off in reverse order, so flavor in each cup will be approximately the same. Potful Simply add to your infuser one level teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 195° F water and let it steep for 3 to 4 minutes. Remove the infuser and enjoy. Can be steeped multiple times. Brewing Iced Tea Our opinion is that, as with our other supreme quality loose teas, we do not recommend serving over ice.
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